Photos of Slow Cooker Eye of Round Roast With Vegetables Recipe
How To Make Slow Cooker Eye of Round Roast With Vegetables
Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.
Serves:
Ingredients
- 2 lbs eye of round roast
- 1 lb baby potatoes, halved
- 2 cups baby carrots
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 2 tbsp cornstarch (optional, for thickening)
Instructions
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Season the eye of round roast with salt and pepper on all sides.
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Place the roast in the slow cooker and add the potatoes, carrots, onion, garlic, thyme, rosemary, and beef broth.
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Cover and cook on low heat for 6 hours or until the roast is tender.
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If desired, remove the roast and vegetables from the slow cooker and set aside.
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In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker to thicken the sauce.
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Return the roast and vegetables to the slow cooker and cook for an additional 30 minutes on low heat.
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Once done, remove the roast and vegetables from the slow cooker and let it rest for a few minutes before slicing.
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Serve the sliced roast with the cooked vegetables and drizzle with the thickened sauce from the slow cooker.
Nutrition
- Calories : 384kcal
- Total Fat : 9g
- Saturated Fat : 3g
- Cholesterol : 102mg
- Sodium : 1043mg
- Total Carbohydrates : 32g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 42g
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